British Lemon and Blackcurrant Pudding Cake

Shopping list

• 150 g unsalted butter — softened

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• 150 g caster sugar

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• 3 piece eggs

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• 175 g gluten-free self-raising flour blend

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• 50 g ground almonds

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• 1 piece lemon — zest and 2 tbsp juice

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• 150 g blackcurrants — fresh or frozen

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• 1 tsp baking powder — certified gluten-free

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• 2 tbsp icing sugar — for dusting

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan). Grease and line a 20 cm round cake tin with baking parchment.

2. 2

   In a large bowl, beat the butter and caster sugar together until pale and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition.

4. 4

   Sift in the flour, ground almonds and baking powder. Fold gently, then stir in the lemon zest and juice until just combined.

5. 5

   Gently fold in the blackcurrants, being careful not to crush them.

6. 6

   Spoon the batter into the prepared tin and smooth the top. Bake for 40– 45 minutes until golden and a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack. Dust with icing sugar before serving.